Hi Ben, I've been following your channel and have learnt heaps. I notice your website is offline. Are you still brewing/in Brisbane? Would love to pick your brain about some brewing Qs.
Authentic Stout is ale. It appears that homebrew Stout is something different because the brewing method that was used cannot produce ale or lager. It is chemically and enzymatically impossible to produce ale and lager by soaking high modified malt in hot water at a single temperature for an hour. The malt would need to contain magical power. When the beer was made the steps that make ale were left out. Conversion, dextrinization and gelatinization were omitted. To make ale and lager it requires more than liquefaction and saccharification to take place. Whiskey producers use single temperature infusion because they're only concerned with simple sugar, glucose which is released by Alpha during saccharification. Conversion gets in the way because secondary fermentation occurs when conversion takes place which requires an extra vessel and adds a few more weeks onto the schedule. A recipe that recommends high modified malt, single temperature infusion, no secondary fermentation and artificially carbonating with sugar or CO2 injection produces moonshiners beer. Adding an extra step will produce malt liquor. Skim off hot break as it forms and continue to remove it until it ceases to form or drastically reduces before adding bittering hops. The wort is cleaner and less hops are required. To reduce hot break: When the bottom of the boiler is covered with extract stop adding extract and fire the boiler. When the extract begins to boil add a small amount of hops or a handful of crushed black malt and very slowly add extract without stopping the boil. Skim off hot break as the boiler fills. Hops and black malt reduces surface tension and that's about all there is to first wort hops. Less worry about boil over and the boiler can be filled higher. It's a trick from way back. Try Weyermann light and dark floor malt for base malt in ale and lager. The malt is under modified and low in protein. Under modified means the malt is rich in enzyme content and low protein means the malt is high in sugar content. To take advantage of the high quality malt the decoction method or the step mash method should be used, preferably, the decoction method. The decoction method produces authentic ale and lager. The step mash method produces pseudo ale and lager.
The vibe is spot-on 👌🏻
Holy shit another video. Yeah
Nice brew session. Cheer!
Grain looks like it is not milled fine enough.
Did you guys post a recipe? Nice work!
Love videos like this. 👍 Brewday&Banter. Great to see more of the actual brewday rather than a little edited few mins.
Foreign Extra Stout tho 🤤
Hay are u still uploading man cant wait till next video
Muito bom, mais vídeos por favor.
No recipe, mash time, boil, hops or yeast you used?
Hi Ben, I've been following your channel and have learnt heaps. I notice your website is offline. Are you still brewing/in Brisbane? Would love to pick your brain about some brewing Qs.
Not in Brisbane anymore (moving to Melbourne) but still brewing. Hit me up, email is on bencull.com
What had happened to your videos
I was born to be on camera
Authentic Stout is ale. It appears that homebrew Stout is something different because the brewing method that was used cannot produce ale or lager. It is chemically and enzymatically impossible to produce ale and lager by soaking high modified malt in hot water at a single temperature for an hour. The malt would need to contain magical power. When the beer was made the steps that make ale were left out. Conversion, dextrinization and gelatinization were omitted. To make ale and lager it requires more than liquefaction and saccharification to take place. Whiskey producers use single temperature infusion because they're only concerned with simple sugar, glucose which is released by Alpha during saccharification. Conversion gets in the way because secondary fermentation occurs when conversion takes place which requires an extra vessel and adds a few more weeks onto the schedule.
A recipe that recommends high modified malt, single temperature infusion, no secondary fermentation and artificially carbonating with sugar or CO2 injection produces moonshiners beer. Adding an extra step will produce malt liquor.
Skim off hot break as it forms and continue to remove it until it ceases to form or drastically reduces before adding bittering hops. The wort is cleaner and less hops are required.
To reduce hot break: When the bottom of the boiler is covered with extract stop adding extract and fire the boiler. When the extract begins to boil add a small amount of hops or a handful of crushed black malt and very slowly add extract without stopping the boil. Skim off hot break as the boiler fills. Hops and black malt reduces surface tension and that's about all there is to first wort hops. Less worry about boil over and the boiler can be filled higher. It's a trick from way back.
Try Weyermann light and dark floor malt for base malt in ale and lager. The malt is under modified and low in protein. Under modified means the malt is rich in enzyme content and low protein means the malt is high in sugar content. To take advantage of the high quality malt the decoction method or the step mash method should be used, preferably, the decoction method. The decoction method produces authentic ale and lager. The step mash method produces pseudo ale and lager.
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The music ia a little annoying when it is louder than your voices.